Cdtelettes d’Agneau d la Lion d’Ov

Ingredients

• 8 nice lamb cutlets
• 1 small foie gras pate
• 1 piece lamb leaf fat
• 6 oz. veal forcemeat
• 3 mushrooms
• 2 oz. butter
• seasoning
• bread-crumbs
• soubise sauce
• demi-glace

Method

1. 1

   Trim and pare the cutlets, slit the side of each to the bone, but without parting.

2. 2

   Prepare a puree with the foie gras, and fill the openings made with this; insert a slice of truffle and mushroom here and there; close up and fry the cutlets a little in butter.

3. 3

   Season the raw forcemeat, mix with remainder of foie gras puree, truffles, and mushrooms finely chopped.

4. 4

   Cover each cutlet completely with this forcemeat, wrap up in thin leaf fat or pig-caul, egg, crumb, and fry very carefully in a saute-pan containing enough clarified butter or lard to cover them.

5. 5

   When done, drain, dish up in a circle, fasten frills on bones, put soubise sauce in the centre, and serve demi-glace round the base of the dish.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 214. The excerpt below is the record exactly as published.

Cdtelettes d’Agueaa d la Lion d’Ov. -8 nice lamb cutlets — centre cut of neck, 1 small foie gras pate, 1 piece lamb leaf fat, 6 oz. veal forcemeat (No. 402), 3 mushrooms, 2 oz. butter, seasoning, bread-crumbs, soubise sauce (No. 232), and demi-glace

Cook this with the app: pantry check, scaling, and the assistant.